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The creators of the hit One-Eyed Betty’s craft beer bar are bringing their Ferndale neighborhood two new restaurants, including a 24-hour diner-esque concept specializing in breakfast sandwiches, burgers and fried-to-order mini doughnuts.

Called the Daily Dinette, the 60-seater with a drive-up window is expected to open in mid-December, says manager Beth Hussey, the creative force behind One-Eyed Betty’s.

Opening soon after the Daily Dinette will be the much larger Pop’s 4 Italian — a 200-seat Neapolitan pizzeria and restaurant with a pizza oven imported from Italy and a wine-preservation system that will allow even the most expensive bottles to be poured by the taste or glass.

“Wine will be the star of the show,” Hussey said. “I’m hoping that Pop’s will be to wine what we’ve become to beer at One-Eyed Betty’s,” known for its interesting, always-changing beer menu.

The wine system will hold 32 curated selections from around the world in different price ranges and regions and will be rotated constantly. She plans to offer flights (different wines poured side by side) and verticals (the same wine from multiple years) and has plans for “some fun champagne cocktails.”

The doughnuts served at One-Eyed Betty's in Ferndale inspired plans for mini-doughnuts on the menu of the upcoming Daily Dinette, also in Ferndale. Shown are cinnamon-sugar, peanut butter-siracha, chocolate dipping sauce, and maple-bacon(Photo: Sylvia Rector, Detroit Free Press)

Hussey traveled to Italy this year to learn more about Italian food and wines and also went to California, along with executive chef Emmele Herrold and Pop’s owner Brian Kramer, so all three could be trained and certified in making authentic Neapolitan pizzas. Herrold, chef at One-Eyed Betty's, will also be executive chef for the new restaurants.

The rest of the menu will include breads and bread-toppers, numerous seafood dishes, “10 or 12 really awesome entrée-size salads,” appetizers, fresh pastas made daily and big shareable platters of entrées such as chops, whole fish and a 24-ounce rib eye steak, she said.

Guests can come in groups, order dishes from across the menu and pass them around family-style, or they could come in for personal pizzas, appetizers or an entrée for one. “I want to get across that it’s not just family style,” Hussey says. “It can be, but it doesn’t have to be.”

Pop’s — named for Kramer’s grandfather — and the Daily Dinette are taking over the now-empty Buffalo Wild Wings and Twisted Shamrock spots on West 9 Mile. Ron and Roman architects of Birmingham combined the spaces, reconfigured the floor plans and designed both restaurants.

Pop’s will front on 9 Mile, while the Daily Dinette will face the alley in back of the building. However, the Daily will still be accessible from the 9 Mile sidewalk through a glass-sided walkway running through the space from the front of the building to the back, with entrances on both ends.

Pop's interior features 25-foot ceilings; a free-standing pizza kitchen in the dining room, so guests can see the imported oven at work; a huge rectangular wine bar and a large seating area that will be indoors but have the airy feeling of an outdoor Italian piazza. A series of garage doors will stretch across the front of the restaurant.

The Daily Dinette will be the smaller concept, but its round-the-clock hours should make it a popular addition to the community. “Ferndale desperately needs it,” Hussey says.

The Daily, as she calls it, will cook to order but it won't have servers; customers will place their orders at the counter. It will serve the same menu all day, including breakfast items (mainly “really cool sandwiches" on house-made English muffins), hot dogs, fries, “good juicy burgers,” chili, an extensive coffee program, and mini-doughnuts fried-to-order at the front counter, so customers can see them being made.

“It’s almost like fast food, but of course we’re kicking up the quality,” she says. She expects to do a big carryout business, and with a pickup window on the alley, customers won’t even have to park to get their food, she notes.